Aubergine, pepper and halloumi kebabs with lemony houmous
Serves 6 | prep 10 mins | total time
Aubergine, pepper and halloumi kebabs with lemony houmous
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Serves 6 | prep 10 mins | total time
Aubergine, pepper and halloumi kebabs with lemony houmous
Rate
Nutritional information (per serving)
Calories
307Kcal
Fat
24gr
Saturates
9gr
Carbs
13gr
Sugars
4gr
Fibre
7gr
Protein
13gr
Salt
1.7gr
Ingredients
- 3 medium aubergines
- 6 tbsp olive oil, for frying
- 1 x 200g tub houmous
- zest of 1 small lemon
- 1 tbsp baby capers, drained (optional)
- 3 roasted red peppers, from a jar, sliced into 18 strips
- 1 x 250g pack halloumi, cut into 18 thin slices
- 18 basil leaves
You will also need
- 6 metal skewers
Step by step
Get ahead
Griddle the aubergines a day ahead. Store covered with olive oil in an airtight box; keep cool.
- Preheat the barbecue.
- Trim and discard the tops from the aubergines, then slice lengthways. You want the slices to be ½-1cm thick; you should get 6 slices from each. (The skinnier slices from the edges aren't used here, but keep them to chop and fry to add to a salad.)
- Fry or griddle the 18 slices, in batches, in oil, for a few minutes on each side, or until tender, then leave to cool. Mix the houmous with the lemon zest and capers, if using.
- Lay an aubergine slice, lengthways, on a board. Place a strip of pepper, a piece of halloumi and a basil leaf onto the top end of the slice, then, starting at the top, roll the slice towards you. Repeat twice more. Thread the 3 rolls onto a skewer. Repeat with the rest of the ingredients and the other 5 skewers. Barbecue for 6-8 minutes, turning halfway, and eat with the lemony houmous.
